For this family-friendly poutine, top oven-baked fries with ground pork in a barbecue glaze, pickle relish and a classic poutine sauce. The finishing touch? Crushed barbecue chips for an extra-crunchy garnish. It’s the ultimate way to jump-start your summer vacation!
CheeseFather's DayMain DishesPorkPoutineRecipes from the «Goûter l'été!» ("Taste of Summer!") IssueSharing RecipesSummer CookingTADA! Flyer recipes
Ингредиенты
- 4 lb (1.8 kg) russet potatoes, unpeeled, cut into sticks ½ inch (1 cm) thick
- 6 tbsp (90 ml) vegetable oil
- 1 1/2 lb (675 g) lean ground pork
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) ketchup
- 2 tbsp brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 can (14 oz/398 ml) poutine sauce
- 1/2 cup (100 g) dill pickles, chopped
- 2 tbsp dill, finely chopped
- 7 oz (200 g) cheese curds
- 1 cup (100 g) medium-sharp orange cheddar cheese, grated
- Barbecue kettle chips, coarsely broken, to taste
Инструкция
- With one rack in the middle position and another rack in the lower third, preheat the oven to 450°F (230°C).
- Place the potatoes in a large bowl. Cover with cold water and let soak for 15 minutes. Rinse and drain. Pat very dry with a clean dishcloth.
- Spread the potatoes out on two non-stick or parchment paper-lined baking sheets. Coat the potatoes with the oil. Bake for 25 minutes.
- Remove the baking sheets from the oven. Stir the potatoes. Return the baking sheets to the oven, rotating their positions. Continue to bake for 20 minutes or until the fries are nicely browned. Season with salt and pepper.
